Composition and method of making same



3 Sheets-Sheet 1 mm wit-310 C INVENTORS SIMON W. ARENSON 8x FRANClS A. BALDAUSK! thei AT TORNEYS S. W. ARENSON ET AL COMPOSITION AND METHOD OF MAKING SAME Formulation Number F IG.

Feb. 17, 1959 Filed Dec. 14, 1955 Feb. I7,' 1959 sf w. ARENSON ET AL COMPOSITION AND METHOD OF MAKINGYSAME Fi edpecym, 1955 I 6.40 I

5 Sheets-Sheet 2 Etom we 80 3Q :gum 3 Eu 29 wE= o 0: 25

2A 28 Test Number F IG. 2.

v INVENTORS SIMON W. ARENSON 8 BY FRANCIS A. BALDAUSK! W ZZ M they ATTORNEYS Feb. 17, 1959 s. w. ARENSON ET AL 2,874,050

COMPOSITION AND METHOD OF MAKING SAME I Filed Dec. 14, 1955 3 Sheets-Sheet 3 Test Number FIG. 4.

INVENTORS SIMON W. ARENSON 8| 0 BY FRANCIS A. BALDAUSKI O 8 o n their ATTORNEYS Set COMPOSITION AND METHOD or Mmnesans Application December 14, 1955, Serial No; 553,122

7 Claims. 01. 99- 94 This invention relates to baked products and especially to those in which egg is an ingredient.

In preparing batter and dough for bakery and homebaked products, the conventional ingredients include flour, shortening, sugar, egg, leavening, salt, flavoring and water, and in many cases starch and milk or milk solids. The egg is an important ingredient in practically all compositions because the egg imparts certain qualities which are of critical importance, depending upon the type of product andthe manner in which it is cooked. Fat fried products such as chemically leavened doughnuts,'yeast raised doughnuts and French crullers, for example, should have a moderately high volume and a relatively smooth, non-porous, skin-like surface. The high volume causes the doughnuts to float in the fat with minimum immersion so asv to decrease the extent of contact of the doughnut with the fat and thereby minimize the absorption of fat bythe doughnut. The smooth surface of the doughnut likewise tends to seal the surface and prevent fat absorption. Low fat absorption is important not only as an economy measure but also to make a product which is digestible and to which the coating of powdered or glazed sugar may adhere. Theegg content of'the doughnut dough is important in providing the necessary volume and surface characteristics of the product. In yeast raised products which contain eggs such as coffee cake, and in chemically leavened products which contain eggs such as white and yellowlcake's, the volume is also important. I

In both fat fried and oven baked products whether yeast raised or chemically leavened, staling is ordinarily a serious problem. Staling is thought to be caused more by a redistribution of moisturewithin the cake than by a loss of moisture, since staling may occur even'th-ough the product is sealed in a vapor-tight container. The quality and quantity of egg used has an important effect on the staling characteristics of the product and accordingly must be given serious consideration informulating a bat fer or dough for any fat fried or oven baked product.

In preparing eclairs, popovers or cream puffs, the formation of a relatively thin shell having an open center is important, and the egg content and quality have an important bearing on the formation of the desired structure. The volume and texture of layer cakes are important quality factors, which are largely dependent upon the egg content.

The egg is not only one of the most important'ingreclients of baked products'but unfortunately it is one of the most expensive. Accordingly, it is of generalinterest to reduce, insofar as'possibleflhe egg contentofbakedgoods consistent with satisfactory quality and/or increase the efficiency of the eggso that lesser amounts of egg may be usedorimproved performance may be obtained with the samearnount of egg.

In an effort to facilitate large scale bakery operations and'also with the factor of-economy inmind, the baking trade has developed in-recent' years the use" of: powdered; i, e., spray-dried, whole eggs and egg yolks in bakery and 2 home-baked products. However effective and eificient methods of dehydration are in the preservation of the egg and all its qualities, powdered, eggs have not been asefiective in baking systems in many respects as fresh or frozen eggs. The handicap has been'esp'ecially important in the case of hollow-center high volume bakedproducts'such as eclairs, popovers and cream puifs, since,for some reason, the exact natureof whichis not clearly understood,- use of these substitutes has not been successful-in duplieating the results obtainable with fresh eggs. I

, In spite of the potential which the 'egghas in producing desirable high volume in the baked goods, when the egg is incorporated in the batter as in the manufacture of layer cakes and popovers, its immediate effect is to cause a reduction in the air incorporation and'a resultant decrease in the batter specific volume, In some cases, this effect may not be a serious disadvantage, but in other instances, particularly in the case of popo'v'ers and chemically leav ened cakes, where air incorporation is necessary and desirable, it would be an advantage to overcome the depressing effect that the'yolk has upon anincorporation;

It is an object of the invention to provide a way of en hancing the effectiveness of eggs incompositions used in the preparation of baked goods.

Another object of the invention is to prepare compose tions for making baked goods which contain less than the normal amount of eggs but have substantially the same qualities, or better qualities, than similar products prepared with the normal amount of eggs.

7 Still another object of the invention is to prepare a bodified egg composition which has'a substantially greater power to produ'ceth'e desired qualities in baked goods normally imparted by the" egg.

Another object is to'provide-a method for enhancing the incorporation of air in batters and doughs containing Another object of the invention is to improve the performance of powdered egg in bakery products and make it resemble more closely the performance of fresh egg in these applications. I

Other objects and advantages of the invention will appear from the description herein presented.

According to the invention, there is added to a cake mix or batter containing egg an amount of a partially or substantially entirely decalcified milk, as morefully described hereinafter, the amount being sufficient to en? hance the qualities of the baked product that are normally produced by eggs. A particular feature of the invention is that the decal'cified milk may be mixed with the egg yolk or whole egg either prior to or after dehydra tion in an amount within the ranges hereinafter described so that the mixture, when used in the preparationo'f baked products, has a substantially increased eflective' ness per unit weight of egg yolksolids, as compared with the egg alone.

In practicing this invention: the types of flour used are thosenormally used by one skilled in the baking art ranging from soft wheat'for cake flour to hard'wheat used in baking coffee cakes, and belonging in generalto the classification of wheat butlin'ed an. page 193 of Bak ing Scienceand Technology, volume 1, by ELI. Pyler, Siebel Publishing Company, Chicago, Illinois; 1952.

Decalcified milk is a product of commerce made by removing the calcium ion from skim milk, as by passing the milk through a bed of ion exchange resin of kn'own' type. Skim milk is preferably used, and the decaleified liquid may be dehydrated to a powder in a drum or spray drier. The degree of decalcification may vary from 35 to or grea'ter,.but it is preferred that the decalcification be. as complete as feasible. In defining. the amounts of decalcified milk in the compositions of the invention, the amounts equivalent to 100% decalcification and on a non-fat dry basis are referred to, and correspondingly larger amounts are used if the percent decalcification is less. That is, if x parts of decalcified milk are required and the milk used is only 50% decalcified, then 2x parts will be used, and so on. The range of percent decalcification for the purposes of the invention is defined on the basis 'of an initial calcium content of 1.3% by weight in the undecalcified non-fat milk solids. The calcium content of the decalcified milk solids may be computed directly from the percent decalcification and this initial calcium content.

The amount of decalcified milk employed in the composition of the invention is partially defined with reference to the quantity of flour. The amount is suflicient to produce the desired characteristics in the final baked product and will vary depending upon the demands of that product, whether it be eclairs, layer cakes or doughnuts. Generally, the efiective amounts are within the range of 1 to 20% of equivalent 100% decalcified milk, based on the weight of the flour. Preferably, the decalcified milk is present in the approximate range of 2 to 16%. However, in the case of doughnuts and layer cakes, volumes of the order, of eclair volumes are undesirable and accordingly doughnut or layer cake doughs or batters will preferably contain 1 to decalcified milk based on the weight of flour.

Inasmuch as the purpose of using the decalcified milk is to enhance the properties and function of the egg in imparting the desired properties to the baked product, the amount thereof is also referred to the quantity of egg. A beneficial effect may be noted in amounts above about 2%, while a more substantial beneficial effect may be noted if the amount of decalcified milk is at least about 10% of the combined weights of egg yolk solids and low calcium non-fat milk solids. At least about 50% decalcified milk, based on the combined weights of yolk solids and low calcium non-fat milk solids, may be added while still retaining marked advantages of the invention. A preferred range of decalcified milk solids is 10 to 40% on the same basis. As hereinbefore indicated, the decalcified milk may be added to and mixed with the egg before or after drying and the mixture then added to the batter or dough or combined with the other ingredients of a dry prepared mix.

In making compositions for baking, known techniques may be employed. In bakery practice and also in preparing ready-made compositions for home use, the ingredients are frequently mixed in a dry form and water or milk is added just before baking to form a dough or batter of the desired consistency. However, other procedures, such as those commonly used for home baking or baking smaller quantities, may be used in the practice of the invention. For example, when making layer cakes having larger air bubbles and high batter volume, the shortening and sugar are first mixed to form a homogeneous cream, followed by addition of eggs and then alternate portions of flour and milk, the salt and leavening being added with the flour. In another method designed to produce a cake with finer texture, the shortening, flour and if desired also the sugar, baking powder and salt, are first mixed, followed by the eggs and milk together.

The theory and mechanism of the action of the decalcified milk in increasing the efliciency of the egg in baking operations is not entirely clear. It is thought that the mechanism may be one involving plasticizing of the proteins of the flour and egg by the decalcified milk, since the latter, as contrasted with most other proteins is a non-heat-coagulating protein and hence its plasticizing effect may extend for a longer period during the baking operation so as to permit greater expan sion of the dough or batter. It is possible, also, that there is a tendency of the decalcified milk to seal the surface of the baked goods, thereby to prevent escape volume.

gases which tend to produce the high Moreover, when using the powdered egg, which as indicated before is quite common in baking compositions today, the egg protein has become somewhat denatured and this tends to have a deleterious elfect on the baked product. By using the decalcified milk according to the invention, the superior plasticizing properties thereof tend to promote hydration of the egg protein so as to bring about a material beneficiation of the egg protein in the batter and during the baking operation. This is important to the baker, as it provides him with an increase in yield of baked items from the same amount of ingredients and assures him a product of acceptable quality even when frozen eggs or powdered eggs are substituted for fresh eggs, or when careless mixing technique has been used in the preparation of the batter.. Particularly in the case of the prepared dry mix formulas, use of decalcified milk is important since it makes possible successful formulations in a field where formulations of standard ingredients have to date been inetfective.

For the standard ingredients of the composition, there may be substituted any of a wide range of equivalents. As a sugar, for example, there may be used cane sugar, corn sugar, corn syrup, beet sugar, etc., while the fats include esterified lard, hydrogenated vegetable oil and others. The category of starch includes wheat starch, potato flour, tapioca, soy flour and others. The leavening agents include pyrophosphate, yeast, sodium bicarbonate, glucono delta lactone and cream of tartar. In place of milk, non-fat milk solids such as roller-dried skim milk powder and high heat skim milk powder may be used. Baking temperatures are those commonly used in the art.

Low calcium skim milk powder, which is an article of commerce prepared by passing skim milk through an ion exchange resin bed to remove 35 to 95% of the calcium, may be used with advantage.

Sodium caseinate or other monovalent metal or ammonium salts of casein, prepared by re-dissolving' the precipitated and filtered curd of skim milk in an appropriate alkali according to known procedure, and drying the salt, may be used with advantage with the decalcified milk. The caseinate exerts a like eiiect in the cooked product, and accordingly the amount of decalcified skim milk solids may be reduced by the amount of caseinate added.

Following are examples of several embodiments of the invention.

of moisture and EXAMPLE 1 I The following cofiee cake dry mix was prepared as a control, the percentages being on a weight basis.

Percent Hard flour 65.18 Cane sugar 12.67 Corn sugar 1.00 Esterified lard 11.12 Egg yolk solids 1.97 Roller-dried skim milk 3.56

High heat spray milk .71 Potato flour 1.20 Salt 1.00

A similar mix designated as Formula 1 was prepared in which the yolk was replaced by a mixture of 0.5% decalcified skim milk solids (95.4% calcium removed) and 1.47% yolk solids, making a total of 1.97%, which is the same as the yolk content of the control mixture. A third mix, designated as Formula 2, was the same as the control except that the yolk was replaced with 1.0% low calcium skim milk solids and 0.97% yolk solids. Each of the compositions was mixed with water in the proportion of 2270 parts of mix to 937 parts of water and parts of yeast, to prepare a dough. The composition was first ass gns-e mixed-for one minute at the-lowest mixerspeed (50 R. P.;M.) followed by 7 to minutes at-the medium speed 80 R. P.M.). The dough was fermented at- 20 C. for 60 minutes. 'It was permitted to proof for 60 minutes at 80 F. following which it was baked at 375 F. for 19 minutes. Forty duplicate tests were carried out on each of the control and Formulas 1 and 2. The products were compared on the basis of specific volume, that is, cubic centimeters of baked product per gram of dough, and keeping quality of the product, i. e., staling rate. The volume was measured using-standard seed displacement technique. The staling rate was determined by employing a standard Farinograph as follows.

The cakes to be. tested were stored in vapor-tight containers for 24, 48 and 72 hours after baking, depending upon the storage time desired for test. 300 grams of cake were macerated into the Farinograph bowl. 120 cc. of distilled water were added to the mass and the Farinograph motor'was started and run for a period often minutes or more, generally eighteen minutes. Viscosity measurements-were recorded continuously on a chart and varied periodically over a range of values depending upon the "characteristics of the slurry. The freshness of the product wasdetermined by reading the bandwidth, the maximum and minimum viscosities, and the time required. to reach a substantially constant viscosity. The wider the bandthefresher the product. Continuing high viscosityandband width indicates freshness retention. A narrow band and lower viscosity indicates staling. The greater-the time-requiredto-r'each. a substantially permanent viscosity, theiresher-isthe product. Inthe following table therearepresented the average of the measurements on the forty separate samples for each of the formulas and control described above.

Farinograph measurements (Brabender units) Average specific Formula volume, Timeto 'No. ee./gm. of Band Maximum Minimum reach batte I width viscosity viscosity constant viscosity, minutes Control- 6.84 20 260 260 s r. 6.71 i so 295 295 6 2 6.35 30 295 295 a EXAMPLE 2 A cake doughnut dry mix composition was prepared as a control. according to the followingformula, the percentages being on a weight basis. 7

Percent Softflour 59.96 Cane sugar 21.6 8 Corn sugar 2.2 5 Liquidvegetable oil- 3.50 Eggyollc solids 2 .00 Skim milk powder Sodium acid pyrophosphate 1.11 Sodium bicarbonate. 0.75 Salt. 1.00 Soya' flour 3.00 Potato flour 0150 A Formula No. l was prepared identicalwiththecon trol except that'the 2.0% yolk solids'wa's replace'dwith IZ6'%' yolk solids and 014% or decalcifie'd' milk solids (95.4% calcium removed). A- second formula was also prepared, identical with the control except thatthe yolk solids: were: replaced with 1.6% yolk solids and 012% sodium'c'aseinate and 0.2% low-calciumv skim milk. solids.

A third-aformulaiwas preparedalso identical-'with the controL except that: the: egg was: replaced by'- 1.5 yolk solidsr:and .0;5 %-low calcium? skim: milksolids. In preparingitheidoughnutsg. 227-0 parts: by weight of the:- mix of each composition were mixed with 908 parts of water to make the-dough- The dough at a temperature of 78 was fried in deep fat at 375- F., afterbeing cut into l /winch cuts on a standard machine at the rate of. 8 cuts per minute. The weight of the cuts was 12 ounces per dozen. The-fried doughnuts were appraised Control Formulal FormulaZ Formula3 Crust Skineolor.-. Blopr'n at; Wet; Wet. Internal color. Yellow-.- Yellow Crumb textur Flake. Flake Taste and eating Secondsto rise 3 4 Keeping quality Specific volume. 3 45 Fat absorption Der 12-oz. doughnut dozen.

Tensile strength and compressibility measurements were also made on the doughnuts at regular intervals after baking, during which intervals the doughnuts were stored in vapor-tight containers. The compressibility was determined by compressing the doughnut between the end of a rod inch in diameter and a plate, applying a constant weight of 250 grams compression. The compressionwas measuiedin thous'aiidths of an inch per minute. The tensile strength was determined by holding a doughnut in a vertical position between two U- shaped members looped through the hole and applying force at a constant rate. The gram weight force required to initiate break was recorded. The average results ofthe measurements are summarized in the following tables.

a wet mix procedure.

: Weight Weight percent percent dry basis Basie ingredients:

Water; 1 qt.... Shortening, lb

Sa 36 02.... Strong bread flour, 111).6 oz..... Frozen whole eggs (should be completely thawed before using), 1 qt: Additionalingrdients:

Waterflfi pl; Ammomum carbonate, oz I 7 The first portion of water, salt and shortening were placed in a kettle and brought to a brisk boil. The flour was added and the mixture stirred until it becamea smooth paste. The paste was put into a mixing machine kettle and while the machine was operated at a slowspeed the egg and decalcified milk solids (in amount described hereinafter) mixture was added gradually. The decalcified milk-egg mixture was prepared by adding all the decalcified milk to the eggs and partially dispersing it by stirring. The mixture may be used even though some lumps remain therein. When about /1 of the eggs had been added, the mixer was stopped, the sides of the kettle were scraped down, and the rest of the eggs were added while operating the mixer at second speed. The ammonium carbonate was dissolved in a small amount of water and mixed into the batter, and additional water was added to produce the desired consistency. In baking the eclairs, the proper amount of batter was deposited with a plain tube on a very slightly greased pan and baked at 450 F. From each batter, eight eclairs were dressed on the pan and weighed before and after baking. Volume measurements were made and volume per gram of batter was calculated. A series of formulations were prepared, but containing different amounts of decalcified milk and in some instances other milk products. The control and the various formulations were prepared and baked under identical conditions. The results of the volume measurements are presented in the following table and described graphically in Figure 1.

Eclair batters were prepared based on the same formulation and using the same mixing technique described in Example 3, except that some of the products were baked at 375 F. and others at 450 F. The additives, baking conditions and results of volume tests on the product are summarized in the following table, and the specific volumes are reported graphically in Figure 2 of the attached drawings.

Percent decelcified milk solids Specific Baking Other milk products volume, Test No. temp. based on flour cc./gm. Based Based on better on yolk flour solids EXAMPLE 5 Eclairs were baked according to the procedure and using the type of mix described in Example 3, except that fresh eggs were used in some of the tests and frozen eggs in others, and ammonium carbonate was omitted from some of the compositions. The amount of decalcified skim milk solids (95.6% of the calcium removed) was 9.0% based on the flour, 34.1% based on the yolk solids. Variations incomposition and the results of the volume measurements on the products are presented in the following table and described graphically in Figure 3 of the attached drawings.

'lcst No. Type of eggs Ammonium Specitlcvolume,

carbonate ccJgm. batter 1A Frozen Yes 5.83

1B do No 4.95

2B Fresh No 5.88

EXAMPLE 6 A dry mix composition for yellow layer cake was prepared according to the following formula as a control, the percentages being expressed on a weight basis.

trol but altering the 4% yolk solids to 3.2% yolk solids, 0.6% sodium caseinate and 0.2% low calcium skim milk solids for Formulation No. l; 3.6% yolk solids and 0.4% sodium caseinate for Formulation No. 2; and 3.2% yolk solids and 0.4% sodium caseinate and 0.4% low calcium skim milk solids for Formulation No. 3. Batters were prepared from each of the formulas by mixing each with water in the ratio of 3 lbs. of mix to 14 ounces of water at a temperature of 72 F. A three-speed Hobart mixer was used and operated first at low speed for one minute, followed by a 4-minute mixing period at medium speed and a final l-minute mixing period again at low speed. The batters were poured into 7-inch layer cake pans. 285 grams of batter were placed in each pan and baked in a Despatch oven at 367 to 375 F. for 18 to 20 minutes. Measurements were made of moisture lost during baking and volume of the baked cakes. All of the cakes had a golden brown crust. The character of the crust and bloom was normal. The color of the crumb was bright, the grain was fine, and the texture smooth. Twenty test cakes were made from each formulation and the control. The average specific volumes and moisture loss during baking are presented in the following table.

Moisture loss I during baking, percent Specific volume,

Formula No. cc./gm. batter Control 1 EXAMPLE 7 a kettle and enough water added so that. the kneaded mixture produced a fairly stifi dough. The amounts of the additives were based on the weight-"offlour; Thev water addition was variable depending upon the. type of positions was. mixed with. water in the proportion of 1308 parts. by weight ofrnix to 575 parts by weight of water. The compositions 'were mixed for 'a period of 1 minute at low mixer speed (40 R. P. M.), then for flour and the type of additive. A commercial bread flour 5 5 minutes at medium speed (65 R. P.- M.) and finally was employed which is commonly used in baking bread one minuate at low speed again- The. batterswere poured and biscuits. As a control, a mixture offlour, salt and, into seven-inch pans, 285 grams-of" batter-in eachpan, water was tested. Comparative tests were also made on and baked in: a Despatc oven at 375 F.'for 18min? flour, salt, water and egg yolk powder; withoutlow;ca1- utes. Thirty baking-..testswereicarriedrout onneachcome cium milk or sodium caseinate. A number of testswere position. Measurements were made on the moisture loss made for each composition. In. eachbaking, sixrolls during baking and. the. volumes of the baked products. were made weighing 50 grams each. These were placed The average results are presented in the following table. on a pan and baked 35 minutes at 375 F. The specific volumes of the baked products were measured, using the standard seed displacement technique. The averages of Specificvolume, Moisture loss the specific volumes of the products, expressed as a per- Fmnula .cm/gm-mbatter g gggi centage of the specific volume of the fiour-salt-water roll (without egg), are presented in the following table and oontmupowdered 3:50. are shown graphically in Figure 4. 1 a. 56 hr Control (fresh egg). 3.44 8.18- 2 3.59 8:8

Percerilti Pepent P t Pelicitent Atierage ram... 55.33.; c a eiii ie 4382i: hilt. {Jiifi EXAMPLE;

- ffai 33 3 950mm A cake doughnut dry mix composition was prepared as acontrol according tothefollowing formula, the per- 5 n4 centages being on a weight'basis. I 10 142 Percent 5 Soft flour 57.61 155 Hard flour -0.-9;5 Cane sugar 21 .67 lg? Corn sugar 222.5 4 0.75 134 Y bean 8 Yolk solids i y 3323 iii Spray-dried skim milk 4.00 2 r Sodium acid pyrophosphate. 1.29 4 0:25 131 Sodium bicarbonat s 0. so 176 Salt i iii; Soy bean flour 3.00 13 23:13:13. 533 7 A first test formula was prepared, identical with the cona trol except that the yolk content wasreduced from 2.40 iffi fifi gf (954% c-Mcmm removedby' 10H to 1.92% and the difierence of .48% was made up by adding 0.24% low calcium skim milk solids (95.4% calcium removed) and 0.24% sodium'caseinate. Asecond EXAMPLE 8 control composition was prepared, identical withthefirst control except that the 2.40 parts of yolk'solid's were The following. yellow dry mlx Y PrePared as replaced. with 4.24. parts of. fresh yolk. which, however, a control the Percentages bemg on a welght basis: had a solids content about'the same (2.40) as the pow Percent dered yolk of, the first control formula. A second" test Cake flour 37 08 formula was: prepared, identical With, the second (fresh Ca'ne j 3:7'08 yolk) control except thatthe 4.24, parts of, fresh" yolk gaf ggg y 3' e. p y 76% fre hy lkau ow Powdered yolk sofids calcium sknnmilk solids and 0.24% sodium. caseinate. albumen solids f In preparmg the doughnut batter, 2226' parts OfJihGICOIIl Rollepdried Skim position descrlbed above was mixed with 835"parts' of Sodium acid pymphosfig water andv 88 parts of fresh, yolk; rIn'the case; o f 't he Sodium bicarbohat second (fresh yolkycontrol andforrnulablo. 2; thefresh Salt '5 yolk Was not Incorporated in the composition until the Water was added. The temperature of the water was 74 F. and the temperature of the dry mix prior to add- A similar mix, designated as Formula 1, was prepared, in ing the water was 80 F. The mixing was carried out which the yolk solids were replaced by a mixture of 3.21% in a machine for one-half minute at low speed, followed yolk solids and 0.38% low calcium skim milk solids 5 by 1 /2 minutes at medium speed. The dough, at atem- (95.4% calcium removed) and 0.38% sodium caseinate. perature of 78 F., was fried in deep fat at 375 F. after A second control mix was prepared identical with the first being cut into l%-inch cuts on a standard machine at control mix except that the powdered yolk solids and powthe rate of 8 cuts per minute. The weight of the cuts dered egg albumen were replaced with fresh egg in amount was 12 ounces per dozen. Tests were carried out on sufficient to provide the same solids content of the egg ineach formula and controls, and measurements were made gredient. A Formula No. 2 was prepared identical with the fresh egg control except that the yolk solids content was reduced from 3.97% to 3.21% and the difference, i. e., 0.76%, was replaced by 0.38% low calcium skim milk solids and 0.38% sodium caseinate. Each of the comon the fat absorption, tensile strength of the products, specific volume, compressibility and the staling qualities. Measurements were made by the procedures described in Example 2. The results are summarized as averages in the following tables. 4

Fat ab- Tensile strength Specific Compressibility sorption volume, units Formula N 0. per 12-oz. (ac/gm. ozen 24 hrs. 48 hrs. 72 hrs. batter 24 hrs. 48 hrs.

Control (powdered egg) 2. 50 .70 84 88 s. 25 217 186 Formula 1 2. 26 76 80 84 3. 228 199 2. 35 72 73 88 3. 35 259 172 2. 36 78 83 80 3. 35 279 176 Farinograph Measurements Viscosity Band Width Formula 1%..

Maximum Minimum 24 hrs. 48 hrs. 72 hrs.

24 hrs. 48 hrs. 72 hrs. 24 hrs. 48 hrs. 72 hrs.

Control (powdered egg) 200 200 180 200 190 175 30 20 20 Formula 1 220 190 175 200 215 185 20 26 200 120 175 200 115 170 80 20 20 240 150 215 230 150 200 30 30 EXAMPLE 10 decalcification is in the approximate range of 1030% of Eclair batters were prepared on the same formulation and using the same mixing technique as that described in Example 3. Additional amounts of low calcium skim milk solids having 0.06% calcium content and of non-fat milk solids having a calcium content of 1.30%, were also incorporated in the mixture, the proportions of each of such additives varying but the total being a constant 9.0% based on the weight of flour. The results of volume measurements made on the baked eclairs are presented in the following table.

Percent additive based on flour Specific Percent volume, calcium 4 ccJgm. Lo Cal" 1 N on-lat batter milk solids 9 None 06 6. 34 8.52 .48 .ll 6. 32 7. 58 1.42 25 6. 12 6. 03 2. 37 38 5.80 None 9.00 1. 30 5. 18

X 95.4% calcium removed. 1 Based on total skim milk solids.

We claim:

1. A composition adapted to be used in preparing edible baked and fried products, said composition comprising flour, egg yolk and ion exchange decalcified milk solids, the degree of decalcification of the milk solids being at least and the amount thereof equivalent to 1 to 20% of 100% decalcified milk solids based on the weight of flour, and-2 to 50% based on the combined weights of yolk solids and equivalent 100% decalcified milk solids.

2. Acomposition as described in claim 1 in which the amount of decalcified milk solids equivalent to 100% the combined weights of solids.

3. A dry pre mixed composition as described in claim 1 for fat-fried products in which the decalcified milk solids content is equivalent to 1 to 10% of 100% decalcified milk solids based on the weight of flour.

4. A dry pro-mixed composition as described in claim 1 yolk solids and decalcified for baked products of uniform cell structure in which the decalcified milk solids content is equivalent to 2 to 16% at decalcified milk'solids based on the weight of our.

5. The method which comprises preparing a mixture of the composition described in claim 1 with shortening, leavening and water and heating the mixture at temperature and for time to produce a cooked product.

6. A composition as described in claim 1 in which the the egg yolk is powdered.

7. A composition'adapted to be used in preparing edible baked and fried products, comprising egg yolk and a decalcified milk solid having at least 35% of the calcium removed therefrom by ion exchange, the amount of decalcified milk solids being equivalent to 2 to 50% of 100% decalcified milk solids based on the combined weight of yolk solids and equivalent 100% decalcified milk solids.

References Cited in the file of this patent UNITED STATES PATENTS 603,165 Bernstein Apr. 26, 1898 1,373,651 Cullen Apr. 5, 1921 1,609,617 Frohring Dec. 7, 1926 1,954,769 Lyman Apr. 10, 1934 2,045,097 Otting June 23, 1936 2,346,844 Hull Apr. 18, 1944 2,739,898 Kumetat Mar. 27, 1956 

1. A COMPOSITION ADAPTED TO BE USED IN PREPARING EDIBLE BAKED AND FRIED PRODUCTS, SAID COMPOSITION COMPRISING FLOUR, EGG YOLK AND ION EXCHANGE DECALCIFIED MILK SOLIDS, THE DEGREE OF DECALCIFICATION OF THE MILK SOLIDS BEING AT LEAST 35% AND THE AMOUNT THEREOF EQUIVALENT 